Cooking for Daily Living
It Makes A Whey-ll of a Difference

Little Miss Muffit hang onto those curds, but please will you share your whey?

Miss Muffit’s curds are the basis for cottage cheese with which we are well acquainted, but the way we turn up our noses at the mention of whey would outrage the young lady right off her tuffit. She had instinctive knowledge of its values, and now that it has been proven beneficial in certain stomach and bowel disorders, it behooves us to look for ways to get it down inside where it will do the most good.

In Granny’s day, whey was just another food stuff to be made use of. She often made bread, and sometimes made a brown cheese with it and used the whole milk to shine her first precious linoleum! She salvaged her whey when making cottage cheese from clabbered milk warmed and gently agitated on the back of the kitchen range until she could just hold a finger in it. At this point, the yellowish water was separated from the curd and could be strained off.

But unless you have a cow grazing in the back yard, it would be better to buy powdered whey at the health food store. A jar will make up many recipes at less expense and fewer calories than even skimmed milk. You will learn to like the slightly tangy flavor, although it is barely apparent when reconstituted at the ratio of one tablespoon of the powder to one cup of water. The dry powder keeps indefinitely, it can be used in most any flour product, and is excellent for the modified diet. You will also be doubling the benefits and still be on the economical side, both money and calorie-wise.